FLAT CREEK ESTATE
1 Bottle Buckin' Horse Sweet Red
2 Cups Orange Juice
3 Cups Fresca
2/3 Cup Flat Creek Estate Port
Assorted Citrus Fruit Slices
Mix ingredients in pitcher and serve chilled. Garnish with fruit slices.
| 1ea | Russet Potato, 60ct, washed, Julienne |
| 1ea | Purple Potato, "B" Size (1/4 size of Russet), Julienne |
| 3oz | Queso Fresco, Crumbled |
| Pinch | Salt & Pepper Mix (10parts Kosher Salt to 1part White Pepper) |
| 1t | Fresh Cracked Black Pepper |
| 1oz | Clarified Butter |
Preheat oven to 375°
Julienne or grate potatoes and place in large mixing bowl
Add crumbled cheese, black pepper and S&P mix
Mix Well
In a preheated (medium) non-stick sauté pan, add clarified butter and spread potato mixture evently and fill an level with the rim
Slowly sauté the potato cake until bottom is golden brown
Flip cake in pan
Continue to sauté for 2 more minutes
Place entire pan in pre-heated oven for 10-15 minutes depending on oven
Potatoes in the center of the cake should be soft
Serve immediately or keep covered in warm oven for later service
HINTS:
Blue cheeses work well, and Stilton is the King.
Röstis can get to salty with strong cheeses. Omit S&P mix with strong cheeses.
| 4oz | Toasted Almonds |
| 4oz | Fresh Dill, Stems Removed |
| 3ea | Garlic Cloves |
| 1t | Salt & Pepper Mix |
| 2oz | Grated Parmesan Cheese |
| 1C | Olive Oil or 80/20 Olive Oil Blend |
Combine toasted almonds and garlic cloves in food processor
Chop almonds ad garlic until very fine
Add fresh dill and S&P mix. Chop until very fine
Add Parmesan Cheese. Chop until very fine
Slowly drizzle in oil while processor is running
Cool, label, date and place in refrigerator for up to one week
Can be frozen in air tight container for up to two months
Adrian Corkill, Executive Chef, Cool River
| 6 chicken legs | |
| 1/2 cup garlic cloves, sliced thin | |
| 1/4 lb. salted butter, softened | |
| Chicken seasoning (recipe follows) | |
| 2 cups chicken stock | |
| Pineapple salsa (recipe follows) | |
Chicken seasoning |
|
| 1/8 cup smoked paprika | |
| 1/8 cup ground black pepper | |
| 1/4 cup kosher salt | |
| Combine all ingredients and reserve | |
Pineapple salsa |
|
| 2 cups crushed pineapple with juice | |
| 1 jalapeño, seeded and diced | |
| 1 large tomato, diced | |
| 1 bunch cilantro, chopped | |
| 1/2 yellow onion, diced | |
| 2 Tbsp. lemon juice | |
| Salt and pepper to taste | |
| Combine all ingredients and refrigerate until serving. | |
Make a pocket underneath the skin of the chicken legs and spread a portion of the garlic over the meat of each leg, being careful to make sure the skin covers all of the garlic so it will not be exposed to the direct heat of the pan. Rub the chicken with softened butter and liberally season with paprika-salt mixture. Heat a cast-iron skillet over high heat on the grill. When the pan is hot, place the chicken in it and brown on all sides. Add stock and let simmer for about 5 minutes or until all the liquid has evaporated. Transfer the legs to the grill and finish cooking. Serve with pineapple salsa. Makes 6 servings.
Skeeter Miller, County Line co-owner
| 51/2 lbs. Idaho No. 1 potatoes (cooked, peeled, cubed) |
| 3/4 lbs. yellow onions |
| 3/4 lbs. celery |
| 1 lb. dill pickle relish |
| 11/2 lbs. 100 percent sour cream |
| 3/4 lb. Kraft extra heavy mayonnaise |
| 2 heaping Tbsp. coarse black pepper |
| 1 heaping tsp. garlic salt |
| 1 heaping tsp. celery salt |
| 1 Tbsp. salt |
| paprika for garnish |
| parsley for garnish |
Boil potatoes with skin on until you can stick a knife through them. (Watch out so you don't stab your hand.) Put in the refrigerator for 30 minutes and allow to cool. While you're in the fridge, grab a cold beer to knock back while you wait. Carefully peel each potato (take your time – you've still got more cold beer to drink), cut into 1-inch cubes and set aside. In a separate mixing bowl, blend together remaining ingredients; the mix should resemble tartar sauce. Add potatoes, and gently mix. Place in refrigerator until ready to serve. When serving, dust with paprika and garnish with a sprig of parsley. Serves 10-15.
Recipe Courtesy Emeril Lagasse
| 4 cups milk |
| 1/2 cup olive oil |
| 1 cup polenta (or course yellow cornmeal) |
| 1/2 teaspoon salt |
| 1 cup Mascarpone |
In a large saucepan, bring the milk to a boil. Add olive oil, salt and pepper. Very gradually, add the polenta in a steady stream, whisking constantly. Add the salt and whisk to combine. Reduce the heat to low and cook, stirring frequently with a heavy wooden spoon until thick and creamy, 20 to 30 minutes. Add the mascarpone to the polenta and adjust the seasoning to taste.
Polenta is a great side dish for an Italian meal...so you can pair this with a lot of different wines. Flat Creek Estate Super Texan would be great if you are doing a beef or tomato sauce, Flat Creek Estate Pinot Grigio if you are doing a chicken, fish or cream sauce.
Either way, enjoy!
